Stuffed Salmon with Shrimps a la Gustaf Adolf

Name: Stuffed Salmon with Shrimps a la Gustaf Adolf
Ingredients: Two and one half pounds of salmon; two pounds of shrimps; a pint of cream; one egg; two spoons of sherry wine if at hand

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Serve with Shrimp Newburg Sauce.

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3936Calories

382 gProtein

23 gCarbs

251 gFat

Full nutrition (34 nutrients)

Calories3936 kcal

Protein382 g

Carbohydrates23 g

Fiber0 g

Sugars0.2 g

Total Fat251 g

Saturated Fat108 g

Monounsaturated Fat60 g

Polyunsaturated Fat30 g

Omega-30 g

Cholesterol2526 mg

Sodium4976 mg

Potassium7404 mg

Calcium1037 mg

Iron15 mg

Magnesium567 mg

Phosphorus4367 mg

Zinc17 mg

Copper4.8 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A216 mcg

Vitamin E0.5 mg

Vitamin K11 mcg

Vitamin B69.5 mg

Vitamin B1246 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)4.5 mg

Niacin (B3)89 mg

Folate307 mcg

Choline147 mg

Caffeine0 mg

Water1825 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 78. The excerpt below is the record exactly as published.

Stuffed Salmon with Shrimps a la Gustaf Adolf Sauznon farci aux Crevettes a la Gustaf Adolf For Eight Persons Two and one half pounds of salmon, two pounds of shrimps, truffles, a pint of cream, one egg, two spoons of sherry wine if at hand

Cook this with the app: pantry check, scaling, and the assistant.